Vanillekipferl: Traditional German Christmas Cookies (An Oma’s Recipe)
Buttery, delicate, and dusted in vanilla sugar, these traditional German Christmas cookies are a little taste of the holidays in Europe.
Some of my favorite recipes are the ones that have been passed down through generations. The handwritten notes, the familiar ingredients, and the little traditions that make their way from one kitchen to another.
This Vanillekipferl recipe comes from a friend’s Oma in Germany, which makes it all the more special. Rather than finding a recipe online, I was lucky enough to receive a copy of the recipe their family has used.
Vanillekipferl are traditional vanilla crescent cookies enjoyed throughout Germany and Austria, particularly during the Christmas season. Made with butter, ground almonds, flour, and vanilla sugar, they’re shaped into little crescents and coated in powdered sugar.
They’re simple, beautiful, and exactly the kind of Christmas cookie I love.
I’ve kept the original German recipe below and included U.S. measurements for anyone baking from an American kitchen.
What Are Vanillekipferl?
Vanillekipferl, pronounced approximately vah-NEEL-eh-kip-ferl, are traditional crescent-shaped cookies commonly made during Advent and Christmas.
Unlike American sugar cookies, Vanillekipferl have a delicate, buttery, slightly crumbly texture. Ground almonds give them a subtle nutty flavor, while vanilla sugar provides their signature sweetness.
The cookies are traditionally coated in a mixture of powdered sugar and vanilla sugar while they’re still warm enough for the coating to adhere.
The Original German Recipe
I received this Vanillekipferl recipe from my friend’s Oma in Germany.
The photo below shows the original recipe straight from Oma’s kitchen! I’ve kept the traditional German recipe and translated the ingredients and measurements into English so you can bring a little German Christmas tradition into your own home.
Zutaten (Ingredients)
- 280 g Mehl
- 210 g Butter
- 70 g Zucker mit 2 × Vanillezucker
- 100 g gemahlene Mandeln
Zum Wälzen (For Coating)
- 100 g Puderzucker mit 4 × Vanillezucker
Backen (Baking)
175°C Umluft / 10 Minuten backen
Danach in Vanillezucker und Puderzucker wälzen.
English translation: Bake at 175°C using convection for approximately 10 minutes. After baking, roll in a mixture of vanilla sugar and powdered sugar.
Vanillekipferl Recipe — U.S. Measurements
Prep time: Approximately 20–30 minutes, plus optional chilling
Bake time: Approximately 10 minutes per batch
Oven: 350°F convection, or approximately 375°F conventional as a starting point
Ingredients
For the cookies:
- 2⅓ cups all-purpose flour (280 g, using 120 g per cup)
- ¾ cup + 3 tablespoons unsalted butter (210 g)
- ⅓ cup granulated sugar (70 g)
- 2 packets vanilla sugar
- Approximately 1 cup finely ground almonds or almond flour (100 g)
For the coating:
- Approximately ¾ cup + 2 tablespoons powdered sugar (100 g)
- 4 packets vanilla sugar
A note on measurements: The gram measurements are the original recipe and will give the most consistent results. U.S. cup measurements are approximations, particularly for flour and ground almonds.
How to Make Vanillekipferl
1. Prepare the dough
In a large bowl, combine the flour, ground almonds, granulated sugar, and two packets of vanilla sugar.
Add the butter, cut into small pieces. Work everything together until a cohesive dough forms. You can do this by hand or with a mixer.
Avoid overworking the dough.
2. Chill if needed
If the dough feels too soft to shape, wrap it and refrigerate for approximately 30 minutes, or until firm enough to handle.
3. Shape the crescents
Take small portions of dough and roll them into short, thin ropes. Gently curve each rope into a crescent, tapering the ends slightly.
Place the cookies on a parchment-lined baking sheet, leaving a little space between them.
The dough is fragile and a bit hard to shape but just have patience and do your best!
4. Bake
Preheat the oven to 350°F convection (175°C fan).
Bake for approximately 10 minutes, or until the cookies are set and just beginning to turn golden around the edges.
The cookies should remain relatively pale.
5. Coat in vanilla sugar
While the cookies bake, mix the powdered sugar with the remaining four packets of vanilla sugar.
Allow the cookies to cool briefly so they are less fragile, then carefully roll or dust them in the sugar mixture while still warm.
Transfer to a cooling rack and allow them to cool completely.
What Is Vanilla Sugar?
Vanilla sugar, or Vanillezucker, is a common baking ingredient in Germany and throughout Europe.
It’s granulated sugar flavored with vanilla and is often sold in small packets. It’s especially popular in traditional European cookies, cakes, and desserts.
For this recipe, I recommend using vanilla sugar rather than substituting vanilla extract, since it’s an important part of the original recipe.
You can look for it in international grocery stores, European specialty markets, or online. I used the Dr. Oetker’s brand and found it in my favorite local European speciality shops in town, Europa Food Market!
A Few Notes for Baking
Use finely ground almonds. Almond flour made from blanched almonds is a convenient option in the United States, although the exact texture can differ from traditional ground almonds.
Don’t overbake. Vanillekipferl are meant to be delicate and buttery, not deeply browned or crunchy.
Handle them gently. The crescents can be fragile while warm, especially before they’ve completely cooled.
Keep the original measurements. For the most authentic and repeatable results, use the gram quantities from Oma’s recipe whenever possible.
A Christmas Tradition Worth Keeping
I think what I love most about recipes like this is that they’re meant to be shared.
A simple Christmas cookie can carry so much history. The same ingredients, the same familiar shapes, and the same recipe made year after year.
I’m especially grateful to have this one from a friend’s Oma in Germany, and I hope it finds a place in a few more Christmas kitchens.
Whether you’re making Vanillekipferl for the first time or continuing a family tradition, I hope you’ll enjoy these little vanilla crescents as much as I do.
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